Cream Of Crab Soup

Servings: 6
Ingredients:

2 tb Flour
2 tb Butter
3 c  Fish stock or subsitute
-fresh or canned chicken
-stock,
Thoroughly skimmed of all
-fat
2    Hard-cooked eggs, peeled and
-finely mashed with a fork
1 1/2 c  Light cream
1 1/2 c  Milk
2 ts Salt
1/8 ts White pepper
1 lb Fresh, frozen or canned crab
-meat, drained and picked
-over to
Remove all bits of shell and
-cartilage.
1/4 c  Pale dry sherry
1/4 c  Strained fresh lime juice
1 ds Angostura bitters

This is a Carribbean recipe from the island of Barbados.

In a heavy 3 to 4 quart saucepan, melt the butter over moderate heat. When
the foam begins to subside, stir in the flour and mix thoroughly. Pour in
about 1/2 cup of fish stock (or degreased chicken stock) and, stirring
constantly with a whisk, cook over high heat until the sauce thickens and
comes to a boil. Reduce the heat to low and simmer for about 3 minutes to
remove any taste of raw flour. Stir in the eggs, then add the remaining 2
1/2 cups of the stock, the cream, milk, salt and pepper. Still stirring,
bring to a boil over high heat. Reduce the heat to moderate and add the
crab meat, sherry, lime juice and bitters. Cook for 2 to 3 minutes to heat
the crab meat through. Taste for seasoning and serve at once from heated
tureen or in individual soupplates.

Posted by Bob Stein. Courtesy of Fred Peters.